Smashed Burger Grilled Cheese (Print Version)

Juicy smashed beef and melted cheddar nestled in golden buttered slices for a flavorful sandwich.

# What You Need:

→ Smashed Burger

01 - 7 oz ground beef (80/20 blend)
02 - 1/4 tsp salt
03 - 1/4 tsp freshly ground black pepper

→ Grilled Cheese

04 - 4 slices sandwich bread (white or sourdough)
05 - 4 slices cheddar cheese or American cheese
06 - 2 tbsp unsalted butter, softened

→ Optional Additions

07 - 4 slices dill pickle
08 - 2 tsp yellow mustard
09 - 1/4 small red onion, thinly sliced

# Directions:

01 - Heat a skillet or griddle over medium-high heat until hot.
02 - Divide ground beef into two equal balls without compressing tightly.
03 - Place a beef ball onto the skillet and press down with a heavy spatula or burger press to about 1/2 inch thick. Season each patty with salt and black pepper.
04 - Cook patties for 2 minutes, flip, then place a cheese slice on each. Continue cooking 1 to 2 minutes until cheese melts and patties are fully cooked. Remove from skillet.
05 - Butter one side of each bread slice. Place two slices, buttered side down, on the hot skillet.
06 - Top each bread slice on the skillet with a cheese slice, a smashed burger patty, and optional toppings such as pickles, red onion slices, and mustard if desired.
07 - Cover toppings with the remaining bread slices, buttered side up.
08 - Grill sandwiches 2 to 3 minutes per side over medium heat, pressing gently until bread is golden brown and cheese is gooey.
09 - Remove sandwiches from skillet, allow to rest for 1 minute, then slice and serve immediately.

# Expert Tips:

01 -
  • The beef gets impossibly crispy and flavorful when smashed thin, and the cheese melts right into those golden edges.
  • It comes together in under 25 minutes, making it perfect for when you want something that feels indulgent but doesn't demand hours in the kitchen.
  • Those buttery bread slices turn a humble sandwich into something restaurant-quality without any fussy technique.
02 -
  • Resist the urge to flip or move the beef patty while it's searing; it needs that undisturbed time to develop the golden crust that makes it special.
  • If your bread starts burning before the cheese melts, lower the heat slightly—you want a gentle medium heat for the second pan, not a raging flame.
  • The cheese should be completely melted before you flip the sandwich, so give it an extra 30 seconds if you're not sure.
03 -
  • Use a bench scraper or offset spatula instead of a spatula for smashing the beef—the thin, flat surface gives you better control and a cleaner press.
  • If your bread is slightly stale, it'll actually crisp up better and won't fall apart when you flip the sandwich, so don't toss that three-day-old loaf.
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